Mediterranean Orzo Salad with Feta Vinaigrette

Mediterranean Orzo Salad with Feta Vinaigrette
Photo by Lee Harrelson


  • 2 cups bagged prewashed baby spinach, chopped
  • 3 tablespoons chopped pitted kalamata olives
  • 1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
  • ½ teaspoon freshly ground black pepper
  • ¾ cup (3 ounces) feta cheese, crumbled and divided
  • ½ cup chopped drained oil-packed sun-dried tomato halves
  • ¼ teaspoon salt
  • + 2 more ingredients
    • 3 tablespoons chopped red onion
    • 1 (6-ounce) jar marinated artichoke hearts, undrained

Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl. Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta...

View full recipe at My Recipes


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